Meringue Cookies are so delicious. The way they crunch when you bite them, but melt the next moment. So here is my derived recipe for Meringues. I hope you enjoy!
Makes about 2 dozen meringue cookies, depending on how big you make your meringues.
Whites from 6 Large chicken eggs-or-5 Large Duck eggs*
1/2 teaspoon cream of tartar
1 1/2 cups of granulated sugar
1/2 teaspoon pure vanilla extract
Colored sugar sprinkles (optional)
2-3 Baking Sheets
A Pastry Bag
A Food Processor
An Electric Mixer
Electric Mixer Whisk Attachment
A Plastic Spatula
1. Preheat the oven to 200 degrees and place the rack into the center of the oven
2. Spray two baking sheets ( though you may need three)with a little bit of cooking oil and line them with parchment paper (the oil keeps the paper from moving around).
3. Get a pastry bag and cut the end to look like the picture below:
4. Put the sugar into a food-processor and process it until it is very fine. You can also use 1 1/2 cups of superfine or caster sugar.
5. In the bowl of your electric mixer, with the whisking attachment, beat the eggs on low to medium speed until foamy. Example in the picture below;
6. Add the cream of tartar and mix until the meringue holds soft peaks like the picture below;
7.Add the sugar a little bit at a time, and continue to beat, on medium to high speed, until the meringue holds stiff peaks like in the picture below;
8.Beat in the vanilla extract, and continue to mix until the meringue is done. The meringue is done when you can rub a little bit of the meringue between your thumb and index finger without it feeling gritty.
9.Fill the pastry bag with meringue and make whatever shape you want with the mix. Big round circles, ovals, sticks, hearts, flowers, ducks. When you've finished, sprinkle the meringues with sprinkles, if you want to.
10.Bake the Meringues in the oven for 1 1/2 to 1 3/4 hours until they are pale in color, fairly crisp, and sound somewhat hollow when you tap them.
11. Turn off the heat, pop the door open a crack, and leave them overnight or for several hours to finish drying. They can be covered and left at room temperature for several days.
*I prefer duck eggs because they make stiffer meringue peaks.